Mediterranean Chickpea & Tomato One-Pot with Herby Lemon Rice

Instructions

1. 1

   Heat the olive oil in a large wide pot or deep skillet over medium heat. Add onion and cook 3–4 minutes until translucent.

2. 2

   Add garlic, paprika, cumin and red pepper flakes; cook 30 seconds until fragrant.

3. 3

   Stir in the rice and toast 1 minute, coating grains in the spiced oil.

4. 4

   Add vegetable broth (or water), lemon zest, and a pinch of salt. Bring to a simmer, reduce heat to low, cover and cook 12–14 minutes (or according to rice package) until rice is tender and liquid absorbed.

5. 5

   Meanwhile, in a separate smaller skillet (or the same pan if you have room), add the canned tomatoes, chickpeas, and frozen vegetables. Simmer 6–8 minutes until vegetables are hot and sauce thickens slightly. Taste and season with salt, pepper, and a squeeze of lemon juice.

6. 6

   If using tofu: in step 1, after onions, quickly pan-sear tofu cubes in a little oil until golden about 3–4 minutes per side, then remove and add back into the chickpea mixture in step 5.

7. 7

   Fluff rice with a fork, stir in chopped parsley/cilantro and an extra squeeze of lemon if desired.

8. 8

   Serve rice topped with the chickpea-tomato ragù and sprinkle with toasted nuts for crunch.

9. 9

   Bright and lemony rice balances a gently spiced, savory chickpea-tomato topping. Toasted nuts add warmth and texture; herbs brighten the whole dish.